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[ 11/01/04 ]
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11 ounces small shell pasta
3 garlic cloves
9 ounces yellow cherry tomatoes
9 ounces cherry tomatoes
1/2 cup black olives, pitted
2 tablespoons fresh chives
1/4 cup fresh basil
1 medium cucumber
4 tablespoons white wine vinegar
7 tablespoons extra virgin olive oil
fresh ground black pepper
1 Bring a large pan of salted water to the boil.
2 Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
3 Put the garlic to one side for the dressing.
4 Put the pasta in a bowl.
5 Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
6 Squash the garlic cloves out of their skins and pound in a pestle and mortar.
7 Add the vinegar, oil and seasoning.
8 Drizzle this over the salad, adding a little more seasoning to taste.
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